Crockpot Hawaiian Chicken Tacos and Pineapple Avocado Salsa

This is such a simple meal that you don’t have to put much time into! I love that kind of meal! My kids really enjoy helping dump things into the Crockpot, so we practice measuring while we’re at it. I love having them help in the kitchen, as they learn so much!

3 lbs Chicken

1|2 Cup Pineapple chunks with juice

1|2 Cup vinegar of your choice

1|2 Cup Tamari or low sodium soy sauce

2 Cloves garlic minced

Soft or hard tortilla shells

Pineapple Salsa

2 Avocados

1 Cup Pineapple

1|2 Lime juiced

Olive oil for drizzling

Sea salt and pepper to taste

Handful of Cilantro or mint if you have it (I didn’t put any in last time i made it and it’s still delicious!)

Place chicken in Crockpot. Add the rest of your ingredients, cover and cook on low 6 hours, or high 4 hours. My Crockpot cooks fast, so I had it on high and it was ready well before 4 hours. Check it during cooking time to monitor. Remove chicken and shred with 2 forks. I just read somewhere recently that you can use a Kitchen aid mixer to shred meat, how cool!!! Place meat back into the crockpot and let it sit in the sauce for a little while to absorb the juices even more.

For the salsa, chop the avocado and pineapple, and add to a small bowl. Squeeze lemon juice, a drizzle of olive oil and add salt and pepper to taste.